Fractionated milk fat: Composition, structure, and functional properties

J. Bruce German; Cora J. Dillard

Fractionated milk fat: Composition, structure, and functional properties

J. Bruce German, Cora J. Dillard

Food Science & Technology

Research output: Contribution to journal › Article › peer-review

16 Scopus citations

Abstract

Variability in functionality of milk fat can be minimized by fractionation, significantly enhancing its functionality in confectionery and baked products.

Original language	English (US)
Journal	Food Technology
Volume	52
Issue number	2
State	Published - Feb 1998

ASJC Scopus subject areas

Food Science

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abstract = "Variability in functionality of milk fat can be minimized by fractionation, significantly enhancing its functionality in confectionery and baked products.",

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Fractionated milk fat: Composition, structure, and functional properties

Abstract

ASJC Scopus subject areas

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